Korean-style Rice Bowl

Satisfyingly spicy, Grace Parisi's Korean-inspired dish is a great use for leftover rice.

 

slideshow Delicious, Quick Side Dishes

 

  • Total Time:
  • Servings: 4
KEY: Asian, Korean, Beans, Grains & Legumes, Side Dishes, Fast, Dinner, Lunch

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Ingredients

  • 2 cups sushi rice
  • 2 cups water
  • Salt
  • 3 tablespoons vegetable oil
  • 2 scallions, julienned
  • 1 large carrot, julienned
  • 4 ounces ham, finely diced
  • 2 tablespoons coarsely chopped kimchi
  • 2 tablespoons kochujang (Korean chili-soy-bean paste) or other Asian chili paste
  • 4 large eggs
  • Toasted sesame seeds and torn sheets of nori, for serving

How to make this recipe

  1. In a large saucepan, cover the rice with the water, add a pinch of salt and bring to a boil. Cover and cook over very low heat until the rice is tender and the water is absorbed, about 18 minutes. Remove from the heat and let stand, covered, for 5 minutes.
  2. Meanwhile, in a large skillet, heat 1 tablespoon of the vegetable oil. Add the scallions, carrot and ham and stir-fry over high heat until the vegetables are softened, about 4 minutes. Stir in the kimchi and cook for 1 minute.
  3. Transfer the vegetables and ham to a large bowl. Stir in the rice, kimchi and chili paste. Cover and keep warm.
  4. Heat the remaining 2 tablespoons of vegetable oil in the skillet. Crack the eggs into the skillet and cook over moderately high heat until the edges are just set, about 2 minutes. Flip the eggs and cook until the whites are set and the yolks are still runny, about 1 minute. Spoon the rice mixture into bowls and top with the eggs. Garnish with the sesame seeds and nori and serve.
Contributed By Published August 2012

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